1911 Encyclopædia Britannica/Chantarelle
|←Chantage||1911 Encyclopædia Britannica, Volume 5
|See also Chantarelle on Wikipedia, and our 1911 Encyclopædia Britannica disclaimer.|
CHANTARELLE, an edible fungus, known botanically as Cantharellus cibarius, found in woods in summer. It is golden yellow, somewhat inversely conical in shape and about 2 in. broad and high. The cap is flattened above with a central depression and a thick lobed irregular margin. Running down into the stem from the cap are a number of shallow thick gills. The substance of the fungus is dry and opaque with a peculiar smell suggesting ripe apricots or plums. The flesh is whitish tinged with yellow. The chantarelle is sold in the markets on the continent of Europe, where it forms a regular article of food, but seems little known in Britain though often plentiful in the New Forest and elsewhere. Before being cooked they should be allowed to dry, and then thrown into boiling water. They may then be stewed in butter or oil, or cut up small and stewed with meat. No fungus requires more careful preparation.
See M. C. Cooke, British Edible Fungi (1891), pp. 104-105.